Good Morning America Recipes

Scott Conant's Spicy Tomato Chutney

Learn to Love the Tomato With This Delicious Dish

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Scarpetta chef Scott Conant cooks up balsamic pork ribs with a spicy chutney.
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Servings:6
Difficulty: Moderate
Cook Time: min

Scott Conant is a man that knows the value of a good tomato. With just a few slices and dices, Conant can turn many meals, even some home cooked favorites, into new flavor-filled masterpieces.

Ingredients

  • 3/4 cup apricot preserves
  • 1/4 cup Trucioletto vinegar (red wine vinegar)
  • 1 tbsp mustard seeds
  • 1 tsp red chili flakes
  • 1 quart on-the-vine tomatoes, peeled, de-seeded, and small diced
  • Salt
  • Cooking Directions

    Heat the preserves with a little water and bring to a boil. Caramelize the preserves.

    Deglaze with vinegar. Continue cooking until vinegar has reduced and begins to thicken, about 5 minutes.

    Add mustard seeds and red pepper flakes. Stir to combine.

    Add the tomatoes and cook for five minutes.

    Immediately cool.

    Recipe Summary

    Main Ingredients: tomato, vinegar, chili, apricot preserves

    Course: Dinner, Side Dish, Appetizer/Starter

    More Info: Kids Friendly


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